Add all ingredients except the tomatoes to a food processor, pulsing until coarsely combined. Add the tomatoes, pulsing until just blended.

For the mushrooms:

1 pint of brown button or baby bello mushrooms, stems removed

1 + tablespoon coconut aminos

Brush the mushroom caps with coconut aminos to thoroughly coat. Stuff the mushrooms with the Autumn Harvest stuffing and dehydrate at 105 degrees for 2+ hours. (They can also be served at room temperature). Top the finished mushrooms with Avocado Aioli (see below).

For the avocado aioli:

1 large avocado, peeled, seeded and chopped

3 tablespoons cold pressed, extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1 clove garlic

1/2 teaspoon sea salt

In a food processor or blender, combine all ingredients until emulsified.